Italian Chicken Orzo
This melt-in-the-mouth tender Italian chicken orzo recipe is the perfect one-pan meal that will quickly become a household favorite.
Servings: 6
Equipment
- Skillet with Lid
Ingredients
- 1 Tablespoon olive oil
- 2 chicken breasts
- ½ Cup parmesan cheese freshly shredded
- 2 Tablespoons butter unsalted
- ½ Teaspoon red pepper flakes
- ½ Cup sun-dried tomatoes packed in oil
- 1½ Cups orzo
- 3 Cups spinach fresh
- ½ Cup white wine
- 1 shallot chopped
- 3 Cloves garlic chopped
- 3 Cups chicken stock
- 1 Cup heavy cream
- 2 Teaspoons fresh thyme
- Salt and black pepper to taste
- ¼ Cup fresh basil sliced (optional)
- 2 Teaspoons lemon juice fresh
Instructions
- Slice each chicken breast in half lengthwise to make them thinner, and season with a little salt and black pepper.
- Heat the olive oil in a skillet over medium to high heat and then sear the chicken breasts for 1 to 2 minutes on each side.
- Remove the chicken breasts from the skillet and set to one side.
- Add the butter, garlic, shallot, and red pepper flakes to the same skillet and cook for about 5 minutes until tender.
- Next add the sundried tomatoes and orzo and cook for another minute or 2, stirring often.
- Pour in the wine to de-glaze the pan, scraping up any stuck-on browned bits from the bottom of the skillet.
- Now stir in the thyme and chicken broth. Bring to a boil and then reduce to a simmer.
- Add the chicken back into the pan and then cover and simmer for 10 to 15 minutes or until the chicken and the orzo are cooked and most of the liquid has been absorbed. Stir occasionally so the orzo doesn’t stick to the pan.
- Remove the chicken breasts, slice and set aside.
- Add the heavy cream, spinach, parmesan, basil and lemon juice and stir.
- Divide the mixture between plates or bowls, top with the chicken breast slices and garnish with fresh basil.
Notes
Ensure even cooking: Slice chicken breasts evenly to ensure they cook uniformly and stay juicy.
Prevent sticking: Stir the orzo occasionally while simmering to prevent it from sticking to the bottom of the pan.
Deglaze thoroughly: Scrape up all the browned bits when deglazing the pan with white wine to incorporate extra flavor.
Watch the liquid levels: Keep an eye on the liquid levels during simmering; add more broth if necessary to avoid burning.
Adjust seasonings: Taste and adjust seasonings near the end of cooking to ensure the flavors are balanced.
Garnish fresh: Garnish with fresh basil just before serving for a burst of flavor and color.
Let it rest: Allow the dish to sit for a few minutes before serving to let the flavors meld, and the orzo absorb any remaining liquid.
Prevent sticking: Stir the orzo occasionally while simmering to prevent it from sticking to the bottom of the pan.
Deglaze thoroughly: Scrape up all the browned bits when deglazing the pan with white wine to incorporate extra flavor.
Watch the liquid levels: Keep an eye on the liquid levels during simmering; add more broth if necessary to avoid burning.
Adjust seasonings: Taste and adjust seasonings near the end of cooking to ensure the flavors are balanced.
Garnish fresh: Garnish with fresh basil just before serving for a burst of flavor and color.
Let it rest: Allow the dish to sit for a few minutes before serving to let the flavors meld, and the orzo absorb any remaining liquid.
Nutrition
Calories: 506kcal | Carbohydrates: 39g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 452mg | Potassium: 814mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2341IU | Vitamin C: 18mg | Calcium: 176mg | Iron: 2mg
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